Remove mahi-mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi-mahi with the spice rub on all sides. Discard any excess spice rub.

In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi-mahi and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi-mahi to a plate. Flake the fish into bite-sized pieces.

Assembling the Taco:

6 corn tortillas, warmed through

2 avocado, pitted and sliced

½ cup shredded green cabbage

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi-mahi, cabbage and finish with salsa fresca. Eat. Repeat.

Gather the troops! This is a super fun meal to share and it’s quick and easy to make. Be sure to use Seafood Watch to find a best choice for snapper at your local grocery store or fish market. Enjoy! (P.S. This recipe was recently featured in Clean Eating Magazine!)

Add water to a large saucepan (enough to boil the noodles) and bring to a boil. Add noodles and let cook for 1 to 2 minutes until noodles are soft. Drain and rinse noodles under cold water and place in a bowl.

Pat fish dry and season fish evenly on both sides with salt. Cut fish into 3-inch by 1-inch strips.

Place a large sauté pan over medium heat and add oil. Heat until hot and oil is shimmering, approximately 2 minutes.

Add fish strips, adding the thickest strips to the pan first, and let cook for 2½ minutes total, flipping the fish every 30 seconds. Fish will start to flake when done.

Transfer fish to a plate. Serve immediately.

Gather the family/friends around the table! To serve, place some noodles on a leaf of lettuce. Add some carrots, fish and fresh herbs. Roll or fold the lettuce to form a wrap or pocket. Spoon over some sauce (or dip the lettuce wrap in the sauce). Eat and repeat!

Note: If you are not up for making the wrap, you can always shred the lettuce on your plate and add the other wrap items on top and spoon over the sauce like a salad dressing.

It’s still grill season! This recipe might look a bit long, bit it’s honestly super easy. Just throw together a salad and put peaches and fish on your grill and you’ve got a healthy dinner which will definitely impress! (Don’t forget to use Seafood Watch to choose the best halibut.) (P.S. You can watch me grill this on TV for a segment I did for Seattle Refined to educate people about the Seafood Watch App and how easy and impactful it is to choose sustainable seafood.)

Yields: 4 servings

Orange Fennel Salad:

1 large orange, supremed*

3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)

*Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.

Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Remove the core as needed. Lay each half flat on a cutting board and very thinly slice the fennel width-wise. You should have about 3 cups of thinly sliced fennel.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.

Peaches:

4 yellow peaches, cut in half and pits removed

2 tablespoons extra-virgin olive oil, plus more for coating the grill

Preheat a grill to medium-high. Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil oil and wipe to coat the grill rack.

Coat the peaches (all sides) with olive oil. Place peaches on the grill flesh side down. Cook for 2 minutes. Flip and cook peaches skin side down for an additional 4 minutes. Remove from the grill and once cool enough to handle, cut each peach half into thirds. Set aside until ready to eat.

Halibut:

1 tablespoon extra-virgin olive oil

1½ pounds halibut, 1½ inches thick, skin on, cut into 4 equal pieces

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon lemon zest (zest of 3 lemons), grated on a Microplane, chopped finely (reserve the lemon for the salad)

¼ cup packed fresh Italian parsley leaves, chopped finely

¼ cup packed fresh mint leaves, chopped finely

¼ cup packed fresh cilantro leaves, chopped finely

Pat the halibut dry (all sides). Next, coat the halibut with the olive oil, then season the flesh side with salt and pepper. Finally, season the flesh side with the lemon zest and chopped herbs.

With the grill on medium-high, place the halibut on the grill skin side down. Cook for 3 minutes. Flip halibut and continue cooking until fish just begins to flake at the thickest point, approximately 1 minute. Remove fish from the grill.

To serve, evenly divide the salad onto plates, add some grilled peaches and top with the halibut fillets.

Wakame Avocado Puree

Try this as a spread on Asian style tacos or as your next avocado toast…

½-ounce dried wakame

¾ cup packed fresh cilantro leaves and stems

¼ cup packed fresh mint leaves

¼ cup grapeseed oil

1 tablespoon rice vinegar

3 tablespoons freshly squeezed lime juice

1 teaspoon honey

2 teaspoons grated (grated on a microplane) fresh ginger

2 small cloves garlic, peeled and grated on a microplane (1 teaspoon)

1 large avocado, pit removed and flesh scooped out

¼ teaspoon freshly ground black pepper

1 teaspoon kosher salt

Place the wakame in a blender and blend on high to turn into a fine powder. Remove wakame powder and set aside.

Place remaining ingredients in a blender and blend until smooth. Transfer to a medium bowl and stir in 2 teaspoons of the wakame powder. (Reserve remaining wakame powder for sprinkling over fish, rice or popcorn.)

Preheat a grill to medium-high. Once hot, clean the grill, then, using tongs, lightly dip a cloth in olive oil and wipe to coat the grill rack.

Combine all ingredients in a small bowl and toss to combine. Place potatoes in the center of a large sheet of aluminum foil. Create a well sealed pouch ensuring that the potatoes are laying flat and not stacked on top of each other so they all cook evenly.

Place on the grill and cook for 20 minutes, shaking the bag every 5 minutes.

Remove from grill and open pouch carefully (hot!). Use a fork to test potatoes for doneness (fork should pierce through the potato easily). Season to taste with additional salt and pepper.

Pat the rockfish dry (all sides). Next, coat the rockfish with olive oil (all sides), then season both sides with salt and pepper. Finally, season the fish (all sides) with the lemon zest and chopped herbs.

Rub the flesh side of the lemons with enough olive oil to coat.

With the grill on medium-high, place the lemons, flesh side down on the grill. Cook for approximately 4 minutes (this will time out perfectly while cooking the rockfish).

Place the rockfish on the grill. Cook until the edges of the fish begin to turn opaque, approximately 2 minutes. Flip rockfish and continue cooking for 1½ to 2 minutes, until fish just begins to flake at the thickest point.

Remove fish and lemons from the grill.

To serve, evenly divide the potatoes onto plates, top with the grilled rockfish and add a grilled lemon half to each plate.

MARK YOUR CALENDAR: I’ll be doing a Facebook LIVE this Wednesday, October 19th, at 1pm PST / 4pm EST, from the Clean Eating Magazine Facebook page. Tune in and I’ll teach you how to make my Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots!